Method

In a large bowl, mix the mash, kale, 2 of the spring onions and the parsley. Add the flour and season with black pepper.

Beat 1 of the eggs and stir into the potato mixture. Divide into 8 and shape into cakes by hand.

Working in batches, heat some of the oil in a large nonstick frying pan and cook the cakes for 3 mins on each side, turning once, or until golden brown and piping hot in the middle.

Bring a pan of water to the boil and add the vinegar. Turn the heat down until the water is barely simmering, and swirl the pan. Crack the remaining eggs, one at a time, into the centre of the pan, swirling gently each time. Cook for 2-3 mins, or until the eggs rise to the surface. Drain with a slotted spoon.

Cook the peas according to the pack instructions.

To serve, stack 2 cakes on each plate and top with a poached egg. Scatter with the reserved spring onion and serve with the peas.